Coconut Curry Tofu

Ingredients:

1/2 teaspoon fresh ginger (about 2 slices)
5 cloves garlic
1 onion
2 stalks fresh lemongrass (optional)
3 tbsp olive oil
dash red pepper flakes
1 block tofu, drained and sliced into approx 1 inch squares
1 1/2 tbsp curry powder
14 oz coconut milk
1 cup water
Preparation:

In a blender or food processor, process the ginger, garlic, onion and lemongrass until smooth, adding a bit of olive oil if needed.
Heat the olive oil in a large skillet over medium-high heat and add the blended garlic mixture. Sautee this mixture for 1-3 minutes, then add the tofu and red pepper flakes, stirring gently to mix the tofu with the garlic mixture for another 3-5 minutes, adding more olive oil if needed.

Reduce heat to medium low and add coconut, water, and curry, stirring well to combine. Cover the skillet and allow to simmer for 20 minutes, stirring occasionally.